Avgolemono 希腊柠檬鸡汤泡饭

Chicken broth: Fill your stockpot one-third of the way up with chicken bones, or a little more if you are not planning to add vegetables and aromatics (see step 3). Fill the rest of the pot with cold water—anytime you want to extract flavor you start with cold water.

Place the stockpot over high heat on the stove and bring to a boil. Once it boils, turn down to a simmer. If adding vegetables and aromatics allow it to simmer for 10 hours; if omitting vegetables, simmer 12 hours.

If you plan to add vegetables, such as the traditional stock options of onions, celery, and carrots; aromatics (peppercorns, bay leaves); or herbs (such as parsley), do so after about 10 hours of simmering. Adding a potato at this point improves the consistency and flavor of the broth. Let it simmer for two more hours.

After 12 hours of simmering, turn the heat off under the pot and let everything settle to the bottom, then strain the liquid out through fine mesh. Once just the liquid remains, the stock is ready for use or storage.

Avgolemono: In a medium pot set over high heat, bring the stock to a boil. Turn down the heat to medium and stir in the rice; partially cover the pot and cook, stirring occasionally, until the rice is tender, about 20 minutes.

In a medium bowl, whisk the eggs and lemon juice together until frothy. Whisk 1 cup of the simmering stock into the egg-lemon juice mixture, then whisk the egg-lemon juice-stock mixture back to the pot. Cook, stirring and scraping the bottom of the pot continuously, until the broth thickens, about 2 minutes. Remove from the heat,and season with salt and black pepper to taste. Ladle the avgolemono into wide bowls, garnish each serving with fresh parsley, and serve hot.

Dice chicken meat and mix it with the soup if you want